1️⃣ Make the Raspberry Coulis:

Place the raspberries and sugar in a tall saucepan and heat on medium until softened and boiling. Reduce until thick bubbles form. 🍇🔥
Transfer to a blender and puree until smooth. 🌀
Pass through a sieve to remove seeds. Let cool completely. 🥄
2️⃣ Make the Raspberry Cupcakes:

Preheat oven to 350°F / 180°C. Line a cupcake pan with liners. 🔥
Cream butter and sugar until pale and fluffy. 🧈🍬
Add egg and mix until combined. 🥚
In a bowl, combine flour, baking powder, baking soda, and salt. 🌾🥄
Add half the flour mixture to the batter, mixing completely. 🌾
Add milk, vanilla, and ½ cup of the cooled raspberry coulis. Mix completely, then add the remaining flour. The batter should be pink. 🥛🍦🍇
Scoop batter into liners and bake for 17 minutes or until tops spring back when lightly pressed. ⏳
Let cupcakes cool for a few minutes, then transfer to a wire rack to cool completely. 🌬️
Once cooled, scoop out the center of each cupcake and fill with 1 teaspoon of raspberry coulis. 🍇
3️⃣ Make the Raspberry Russian Buttercream:

Ensure butter is at room temperature. 🧈
Using a stand mixer, whip the butter on high for five minutes, scraping sides regularly. 🌀
Slowly incorporate condensed milk, whipping between additions. 🥛
Add ½ cup of raspberry coulis and whip until combined. 🍇
Whip for another minute until frosting is thick and glossy. If needed, see notes for adjustments. 🍰